In a large covered pot, combine water, bouillion cubes, salt and a dash of pepper. Then add remaining ingredients. Cook together 5-6 hours. Excellent reheated. We keep this in freezer containers all year round, each container holding enough soup for one family sitting. From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, Fl. Source unknown. Formatted by Cathy Harned.